Beef stew with vegetables
Origin of the recipe
Beef and vegetable stew is a classic European dish, particularly popular in Italy, France, and the Balkans. It's based on slow-simmering meat and vegetables, which makes it juicy and flavorful. In Slavic cuisine, it's often adapted to local ingredients, adding potatoes, tomatoes, or sour cream.
What do you need for cooking?
Ingredients
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Beef (lean)
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Onions
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Sweet red pepper
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Vegetable oil
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Flour
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Salt
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Ground black pepper
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Bay leaf
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Water
Kitchen utensils
- Knife
- Board
- Bowls
- A deep frying pan or cauldron with a lid
- Spatula or wooden spoon
Step-by-step recipe:
Step 1:
Cut the meat into thin strips. Cut the onion into half rings and the pepper into large pieces.
Step 2:
Heat oil in a cauldron and fry the onion until translucent (~3 minutes). Add flour, stir, and fry for 1 minute.
Step 3:
Add the meat and fry for 5–7 minutes until the meat changes color. Season with salt and pepper.
Step 4:
Add chopped pepper, stir, cook for 2-3 minutes.
Step 5:
Pour in 300 ml of water, add bay leaf. Stir.
Step 6:
Cover the cauldron with a lid, reduce the heat, and simmer for 20–25 minutes until the meat is tender.
Step 7:
Serve the finished stew hot, with a side dish or on its own.
Cooking tips:
Use lean beef - it absorbs the sauce better.
Don't overdo it with flour - it's only needed to thicken the dough, not to make it tough.
If you want a richer flavor, add 1 teaspoon of tomato paste or a little broth.
For flavor, you can add a pinch of dried basil or oregano.
After stewing, let the dish sit for 5 minutes under the lid - the flavor will deepen.
